I saw this recipe while dinking around on the internet the other day. I really wanted to try it last night, but…well, you know.
And it was….. The cheese and veggies are a good idea and I will definitely attempt this again on a pizza crust, but the Madwoman Flatbreads are already in the garbage can. Win some, lose some.
So, without further ado, here is the recipe. Minus the Madwoman Whatever Flatbread, plus pizza dough.
Zucchini & Red Onion Pizza
Based on a recipe on www.epicurious.com
1 recipe GF pizza dough of your choice
3/4 cup Alouette Garlic & Herb cheese spread (according to their site, it’s gluten free, but it’s processed in a plant…yada, yada, yada. I haven’t had any problems.)
1/4 cup fresh grated parmesan
1/2 a red onion, sliced thin
1 zucchini, sliced into thin coins
1 medium tomato, sliced
1 tbsp olive oil
Preheat the oven to 425 degrees. Prepare your pizza dough. Quickly saute the zucchini coins in a skillet with the olive oil, no more than a minute or two to start removing the stiffness.
Spread a thin layer of cheese over the crust. Then layer the onion, zucchini and tomato. Sprinkle the top with parmesan and bake for 20-25 minutes, until crust is browned.
Now I will go and donate the rest of that flatbread to the raccoons in the yard.